If you’ve been searching for a dish that balances rich, melty cheese with the salty goodness of prosciutto while keeping the chicken irresistibly juicy and crispy, look no further. This Fontina & Prosciutto Stuffed Chicken: Juicy & Crispy Delight! Recipe brings together a glorious combination of flavors and textures. Each bite offers a perfect harmony of creamy fontina cheese, savory prosciutto, fresh spinach, and fragrant basil all wrapped inside tender chicken breasts with a beautifully crisped exterior. Trust me, this is one recipe you will want to make again and again, whether for a family dinner or a special occasion.
Ingredients You’ll Need
Gathering the right ingredients for this recipe is easier than you might think, and every element plays a key role in flavor and texture. From the creamy fontina cheese that melts beautifully, to the salty punch of prosciutto, and the fresh, vibrant touch of basil and spinach, these simple essentials come together to create a meal you’ll rave about.
- Chicken Breasts: 4 boneless, skinless breasts provide a perfect canvas to stuff and deliver juicy results.
- Fontina Cheese: 1 cup shredded, essential for its creamy melt that ties the stuffing together.
- Prosciutto: 4 sliced pieces, chopped to add salty richness and a delicate texture.
- Fresh Spinach: 1 cup chopped, adds freshness and a slight earthy flavor that brightens the dish.
- Garlic: 2 cloves minced, for a punch of aromatic depth.
- Olive Oil: 2 tablespoons, used to sear the chicken perfectly and add richness.
- Salt: 1 teaspoon, to enhance all the flavors.
- Pepper: 1/2 teaspoon, adds just the right amount of warmth.
- Parmesan Cheese: 1/2 cup grated, sprinkled on top to create a golden, crispy crust.
- Fresh Basil: 1/4 cup chopped, for a herbaceous, fragrant kick in the stuffing.
How to Make Fontina & Prosciutto Stuffed Chicken: Juicy & Crispy Delight! Recipe
Step 1: Preheat and Prepare the Stuffing
Start by preheating your oven to 375°F (190°C) so it’s ready once your chicken is seared to perfection. In a bowl, combine the shredded fontina cheese, chopped prosciutto, fresh spinach, minced garlic, salt, pepper, and chopped basil. Stir everything together until well mixed, ensuring the flavors meld and the cheese is evenly distributed.
Step 2: Create Pockets in the Chicken Breasts
Use a sharp knife to carefully slice each chicken breast horizontally to form a pocket without cutting all the way through. This step might feel tricky at first, but it’s key to holding the delicious stuffing inside the meat, locking in moisture and flavor as it bakes.
Step 3: Stuff the Chicken
Gently spoon the cheese and prosciutto mixture into each chicken pocket. If the opening feels loose, secure it with toothpicks to keep everything enclosed while cooking. This ensures the juicy and crispy delight that makes this recipe so amazing.
Step 4: Sear the Chicken
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for about 4-5 minutes on each side, aiming for a golden-brown crust. This step gives the chicken a beautiful crispy exterior while locking in the juices inside.
Step 5: Bake with Parmesan Topping
Once beautifully seared, sprinkle grated Parmesan cheese on top of each breast, then slide the skillet into the preheated oven. Bake for 20-25 minutes or until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked but still juicy.
Step 6: Rest Before Serving
Remove the chicken from the oven and let it rest for 5 minutes. This simple step helps the juices redistribute and keeps every bite moist and flavorful, truly completing your Fontina & Prosciutto Stuffed Chicken: Juicy & Crispy Delight! Recipe.
How to Serve Fontina & Prosciutto Stuffed Chicken: Juicy & Crispy Delight! Recipe
Garnishes
To enhance the presentation and add freshness, garnish with a sprinkle of extra chopped basil or freshly cracked black pepper. A light drizzle of good-quality olive oil or a squeeze of lemon juice just before serving can brighten all the flavors even more.
Side Dishes
This dish pairs wonderfully with simple sides that complement rather than overpower. Think creamy mashed potatoes, roasted asparagus, garlic butter green beans, or a crisp Caesar salad. The goal is to keep the sides fresh and balanced to highlight the star of the meal: the stuffed chicken.
Creative Ways to Present
Slice the chicken breasts diagonally to reveal the luscious fontina and prosciutto filling inside — it’s visually impressive and inviting. Serve on a platter with fresh basil leaves scattered around, or nestle each portion atop a bed of lightly sautéed spinach for an elegant touch that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Fontina & Prosciutto Stuffed Chicken: Juicy & Crispy Delight! Recipe tastes great the next day. Store in an airtight container in the refrigerator for up to 3 days. Keep the chicken breasts separated to preserve their crispy exterior as much as possible.
Freezing
You can freeze the cooked stuffed chicken by wrapping each breast tightly in plastic wrap and aluminum foil for maximum protection. Place them in a freezer-safe bag or container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To retain juiciness and crispness when reheating leftovers, warm the chicken in a preheated oven at 350°F (175°C) for about 15 minutes. Avoid microwaving if possible, as it can make the chicken rubbery and the cheese less melty.
FAQs
Can I use other cheeses instead of Fontina?
Absolutely! While Fontina melts beautifully and has a mild buttery flavor, you can substitute it with mozzarella, provolone, or even a mild gouda for a slightly different but equally delicious experience.
Is prosciutto necessary, or can I omit it?
Prosciutto adds a wonderful salty, meaty contrast that complements the cheese and spinach. If you prefer a vegetarian option, you can omit it and add extra spinach or mushrooms to the stuffing for flavor.
How do I know when the chicken is fully cooked?
The best way is to check the internal temperature with a meat thermometer; it should reach 165°F (74°C). If you don’t have a thermometer, make sure the juices run clear and the chicken is no longer pink inside.
Can I prep the stuffed chicken in advance?
Yes! You can prepare and stuff the chicken breasts up to a day ahead, then keep them covered in the fridge. When ready, simply sear and bake as directed, saving time on the cooking day.
What’s the key to achieving crispy chicken skin in this recipe?
Searing the chicken in olive oil over medium-high heat until golden brown is critical for that crisp exterior. Sprinkling Parmesan cheese before baking also helps form a delicious crust on top.
Final Thoughts
Once you try this Fontina & Prosciutto Stuffed Chicken: Juicy & Crispy Delight! Recipe, it will quickly become one of your favorite go-to dishes. The combination of melted cheese, savory prosciutto, and fresh herbs inside perfectly cooked chicken is pure comfort and indulgence all in one. So go ahead, treat yourself and your loved ones to this mouthwatering meal — I promise it’s worth every delicious bite!
Print
Fontina & Prosciutto Stuffed Chicken: Juicy & Crispy Delight! Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Halal
Description
This Fontina & Prosciutto Stuffed Chicken recipe features juicy, boneless chicken breasts filled with a savory mixture of fontina cheese, prosciutto, fresh spinach, and herbs. Seared to a golden crisp on the stovetop and finished in the oven with a sprinkle of Parmesan, this dish delivers a perfect balance of creamy, salty, and fresh flavors that will delight your palate.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
Stuffing
- 1 cup fontina cheese, shredded
- 4 slices prosciutto, chopped
- 1 cup fresh spinach, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh basil, chopped
For Cooking
- 2 tablespoons olive oil
- 1/2 cup Parmesan cheese, grated
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken after searing.
- Prepare Stuffing: In a mixing bowl, combine the shredded fontina cheese, chopped prosciutto, chopped spinach, minced garlic, salt, pepper, and chopped fresh basil until evenly mixed.
- Create Chicken Pockets: Using a sharp knife, carefully slice horizontally into each chicken breast to form a pocket without cutting all the way through.
- Stuff the Chicken: Fill each chicken breast pocket with the prepared cheese and prosciutto mixture. Secure the openings with toothpicks to keep the stuffing inside during cooking.
- Sear the Chicken: Heat olive oil in a large oven-safe skillet over medium-high heat. Place the stuffed chicken breasts in the skillet and sear each side for 4-5 minutes until they are golden brown and beautifully crisp.
- Add Parmesan and Bake: Sprinkle the grated Parmesan cheese evenly over the seared chicken breasts. Transfer the skillet directly into the preheated oven.
- Bake Until Cooked Through: Bake the chicken in the oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked and juicy.
- Rest and Serve: Remove the skillet from the oven and let the chicken rest for 5 minutes to allow juices to redistribute before serving.
Notes
- Use a sharp knife to create the chicken pockets to avoid cutting through completely.
- Use toothpicks to secure the stuffing and prevent it from spilling out during cooking.
- Allow the chicken to rest after baking for the best juiciness and flavor.
- Substitute fontina cheese with mozzarella or provolone if unavailable.
- This recipe works well with fresh spinach, but you can also use baby kale or arugula as alternatives.
